The Best Blueberry Muffins

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This blueberry muffin recipe yields moist, buttery homemade blueberry muffins with a perfect texture that are loaded with fresh blueberries and topped with a crumb topping. They’re easy to make in only 30 minutes and no mixer required! 

front view of blueberry muffins on a cooling rack

I can’t think of a more classic breakfast baked good than a blueberry muffin. And these are the best homemade blueberry muffins ever! They are tender and moist and are better than bakery muffins.

This homemade blueberry muffin recipe results in buttery blueberry muffins with a perfect texture and crumb. They are loaded with fresh blueberries and topped with a cinnamon sugar crumb topping. They’re the perfect breakfast or brunch treat – also try blueberry scones.

Not only are these blueberry muffins out-of-this-world delicious, but they’re easy to make! They come together in only 30 minutes and there’s no mixer required! Say goodbye to over-priced, sub-par bakery muffins, and hello to your new favorite blueberry muffin recipe! 

up close overhead view of the inside of a blueberry muffin

Blueberry Muffins Recipe: Ingredients & Substitutions 

Let’s discuss the ingredients and possible substituions in this recipe. Please note, this recipe turns out the best if all ingredients are at room temperature. 

overhead photo of the labeled ingredients in this blueberry muffin recipe
  • All-purpose flour. Pastry flour or cake flour can be used in place of all-purpose flour. I recommend using unbleached all purpose flour for the best results. 
  • Butter/Canola oil. This recipe calls for melted butter and canola oil. You can use all butter or all canola oil if desired, or substitute coconut oil, ghee, etc.
  • Whole milk. 2% milk and half and half are good substitutes.
  • Granulated sugar. Organic cane sugar & white sugar are good choices.
  • Fresh blueberries. Fresh blueberries work the best in this blueberry muffin recipe. If using frozen berries thaw and drain them first, then toss them in flour before adding them to the batter. 
overhead view of a blueberry muffin cut in half with other whole muffins around it

How to Make Blueberry Muffins

This recipe for the best blueberry muffins is super simple to make! Start by making the crumb topping, then make the muffin batter, then put it all together and bake! Don’t forget to watch the video.

Make the Crumb Topping

First, make the crumb topping. To do this, add all the crumb topping ingredients to a small bowl and use a fork or your hands to combine until the mixture has coarse crumbs.

Then, set it aside to use later. I often like to combine the butter and sugars first, then add the rest of the ingredients, but it comes out great either way! 

two photos showing How to Make Blueberry Muffins crumb topping in a glass bowl

Make the Blueberry Muffin Batter

Next, combine the dry ingredients and set them aside. Then combine the wet ingredients and sugars and stir until everything is evenly mixed and sugars are dissolved. 

two overhead photos showing How to Make Blueberry Muffins - combining wet ingredients & sugar

Add the dry ingredients to the wet mixture and stir until the batter is smooth and there are no lumps. 

two overhead photos showing How to Make Blueberry Muffins - combining and adding the dry ingredients

NOTE: The batter should be thick (as pictured below). It should be a cross between a cookie dough and a quick bread batter. 

Gently fold the blueberries into the batter. If you are too rough you will burst the blueberries in the batter and dye the batter purple. It won’t effect the final taste of the muffins, but it will change the look of them if that is important to you, just be careful!

two photos showing How to Make Blueberry Muffins - folding the blueberries into the batter.

Assemble

Once the batter is done, generously grease the wells of a standard, 12-cup muffin tin. Or line each well with a muffin liner and spray each liner with cooking spray.  Fill each well in muffin pan half full, using about ยผ cup of batter in each well. 

Top each muffin with about 1 ยฝ Tablespoon crumb topping, gently pressing it into the muffin batter.

Use 2 muffin tins

To ensure the muffins rise very well, I like to use 2 muffin tins and fill 6 wells, spread out, in each one.

two photos showing How to Make Blueberry Muffins - putting the batter into a muffin tin and adding the crumb topping.

Bake

Bake at 375 degrees F for 18-20 minutes, or until the top is set and springs back when touched.

front view of blueberry muffins in a muffin tin after baking

Cool

As soon as the muffins are removed from the oven, use a spoon or sharp knife to gently release any parts of the crumb topping that may have stuck to the pan during baking.

After you have released all the baked-on parts, carefully remove each blueberry muffin from it’s well and place it on a wire rack to cool completely. 

8 blueberry  muffins on a wire cooling rack

Serve

Serve these blueberry muffins warm with a cup of coffee for a delicious morning breakfast! I also love serving them with a spread of jam, a dollop of this homemade cinnamon honey butter, or a spread of fresh nut butter (like this vanilla almond butter or this homemade peanut butter). 

Store/Freeze

Store these blueberry muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months. 

up close photo of a blueberry muffin cut in half so the inside is showing

Blueberry Muffins Recipe FAQs

How do you keep blueberries from sinking to the bottom of muffins?

Sinking blueberries can be a problem when making muffins. To prevent this simply toss the blueberries in a few tablespoons of flour before adding them to the batter. Then gently fold them in and bake!ย 

Can I use frozen blueberries for muffins?

Yes you can use frozen blueberries to make these muffins. I recommend thawing and draining the blueberries, then tossing them in flour before adding to the batter. If you do add frozen blueberries to the batter be aware it could cause the batter to become too cold and the muffins will take longer to bake.ย 

Should you wash blueberries before baking?

Yes! I always recommend washing and drying blueberries before using them to bake with.ย 

Can I freeze blueberry muffins?ย 

Yes! I freeze these often. Simply wait until they have cooled to room temperature, place them in an airtight container and put them in the freezer for up to 2 months.ย 

front view of two blueberry muffins stacked on each other

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Blueberry Muffins Recipe

Laura
These are the best blueberry muffins you'll ever eat! This blueberry muffin recipe results in moist, buttery blueberry muffins with a perfect texture that are loaded with fresh blueberries and topped with a crumb topping. They're easy to make in only 30 minutes and no mixer required!
5 from 11 votes
Course Breakfast, brunch
Cuisine American
Servings 12 Muffins
Calories 284
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes

Ingredients 
 

Blueberry Muffins

Crumb Topping:

Instructions 

  • Preheat oven to 375 degrees F. Grease a standard, 12-cup muffin tin or line a muffin tin with liners and grease the liners.

Make the Crumb Topping

  • Add all ingredients to a small bowl and use a fork or your hands to combine until the mixture has coarse crumbs. Set aside.

Make the Blueberry Muffins

  • Combine 1 ยฝ cups flour, sea salt, baking powder and cinnamon in a medium bowl. Set aside.
  • In a large mixing bowl, whisk together melted butter, canola oil, eggs milk and vanilla.
  • Add sugar and stir to combine (until sugar is dissolved).
  • Add dry ingredients and stir until mixture is smooth and there are no lumps. The batter should be thick.
  • Gently fold in blueberries.
  • Fill each well in the prepared muffin pan half full (about ยผ cup batter).
  • Top each muffin with about 1 ยฝ Tablespoons crumb topping, gently pressing it into the muffin batter.
  • Bake at 375 degrees F for 18-20 minutes, or until the top is set and springs back when touched.
  • Immediately take a sharp knife and run it around the edges of the muffins, especially in places where the crumb topping may have melted onto the baking pan.
  • Release the sides of the muffins. Remove each muffin and transfer it to a wire rack to cool.

Video

Notes

Ingredient Substitutions
  • All-purpose flour.ย Pastry flour or cake flour can be used in place of all-purpose flour. I recommend using unbleached all purpose flour for the best results.ย 
  • Butter/Canola oil. This recipe calls for melted butter and canola oil. You can use all butter or all canola oil if desired, or substitute coconut oil, ghee, etc.
  • Whole milk.ย 2% milk and half and half are good substitutes.
  • Granulated sugar.ย Organic cane sugar & white sugar are good choices.
  • Fresh blueberries.ย Fresh blueberries work the best in this blueberry muffin recipe. If using frozen berries thaw and drain them first, then toss them in flour before adding them to the batter.ย 
Using Frozen Berries
    You can use frozen blueberries to make these muffins. I recommend thawing and draining the blueberries, then tossing them in flour before adding to the batter. If you do add frozen blueberries to the batter be aware it could cause the batter to become too cold and the muffins will take longer to bake.ย 
    Store/Freeze
    Store these blueberry muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week and in the freezer for up to 2 months.ย 

    Nutrition

    Serving: 1muffin | Calories: 284kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 49mg | Sodium: 230mg | Potassium: 123mg | Fiber: 1g | Sugar: 23g | Vitamin A: 299IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

    Did you enjoy this recipe? Have a question? Leave a comment below!

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    5 from 11 votes (7 ratings without comment)

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    9 Comments

    1. 5 stars
      Hi! Just baked, and ohhhh myyyy gosh these blueberry muffins are a delight.
      Thank you so much for sharing. This is a keeper!

    2. Soooo yummy. Made these this morning last minute for a small group breakfast and they did not last long!!! Very easy and quick to make

    3. 5 stars
      At first we didnt know about the crumb topping but after we saw the picture it looked Delishious so we tried it and its was sooooooo good